• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Copyright
    • Disclosure
    • Privacy Policy
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Recipes by Cuisine / Chinese / Homemade Takeaway Chinese Curry Sauce – Chip Shop Style {Vegan & Gluten Free}

Homemade Takeaway Chinese Curry Sauce – Chip Shop Style {Vegan & Gluten Free}

Published on September 6, 2017 by Helen 88 Comments
Last Updated on September 7, 2020

Jump to Recipe - Print Recipe
A plate of chip shop fat chips covered with golden brown Chinese curry sauce. A hand holds a chip fork with a single chip on it with the sauce dripping off. Text overlay reads Chip Shop Curry Sauce.

This homemade takeaway Chinese curry sauce – served British chip shop style on fat chips is never going to be Instagram worthy – but is so so good.  Thick, gloopy with no added nasties. A great fakeaway treat. Naturally vegan and gluten free.

Wickedly good homemade Chinese curry sauce, chip shop style on proper fat chips

Table of Contents

  • Chinese Curry Sauce
  • I’ve got leftover Chinese Curry Sauce – Can I freeze it?
  • 3 more ways to serve Chinese curry sauce
  • How to thicken a sauce with cornflour (cornstarch)
  • Homemade Chinese Curry Sauce – Chip Shop Style {Gluten Free and Vegan}
    • Ingredients
    • Instructions
    • Notes

Chinese Curry Sauce

Yes, it’s possible to exist on a diet high in virtuousness and low in sin, all steamed vegetables and righteousness. But sometimes the urge to shun all that’s healthy and indulge in of a wicked treat is strong. And this Chinese curry sauce is the perfect example; it will never be a staple, but every now and then I’m going to really enjoy going full trashy with Chinese curry sauce, especially on chips. It’s the perfect sauce for enjoying a fakeaway home-made takeaway treat.

Dip a thick chip into our homemade takeaway Chinese curry sauce for a small but sinful treat

There is nothing authentic about this Chinese curry sauce. Britain might have a proud maritime history, with a melting pot of food cultures incorporating all sorts of dishes from East and West, but sometimes they are adapted into something unrecognizably different from the original. This is one example; there is nothing Chinese or Indian about it. Doesn’t mean it’s not good, though.

I have to briefly touch on the way this takeaway curry sauce looks. There’s no way of dressing it up to look good, and there are so many rather unsavoury possible points of comparison that I’m not even going to start listing them. The only thing to do is ignore it, and get stuck in.

Delicious Chinese curry sauce on proper thick chips.

The perfect way to serve this Chinese takeaway curry sauce is on proper thick cut chips, eating them while walking home from the pub. Short of that, you can use a helping of chip shop chips, or even ones you’ve cooked yourself (they could even be oven chips). The advantage of eating our sauce rather than that from the shop is that ours contains no chemical flavours or preservatives. It’s also both vegan and gluten free.  And it’s not just for chips: there are plenty of other ways of using this sauce.

Pour it on thickly; our deliciously decadent Chinese curry sauce is perfect on thick cut chips

I’ve got leftover Chinese Curry Sauce – Can I freeze it?

Absolutely you can freeze this easy curry sauce.  Pour into a small plastic tub and freeze.  Allow to defrost and reheat a small quantity in the microwave.  It will keep in the fridge for a few days too, giving you an excuse for more chips to use it up!

3 more ways to serve Chinese curry sauce

  • Noodles. Cook some Asian noodles according to the packet instructions. Drizzle over some sauce for that indulgent treat without the hassle of chips.
  • Stir fry sauce. Fry some small pieces of chicken. Add vegetables. Then pour over the Chinese curry sauce and cook for a few minutes.
  • Rice. Like noodles, cook some rice according to your favourite method. Stir fry some vegetables, add the rice and curry sauce and heat through. Or drizzle it over my Instant Pot Chinese Rice.

This recipe relies on cornflour to give it the right thick and slightly sticky consistency. Follow these guidelines for cornflower success.

How to thicken a sauce with cornflour (cornstarch)

Cornflour is an excellent thickener for sauces, soups and stews. Unlike regular flour it does not need cooking with fat into a roux to stop it tasting floury.
Just a little cornflour will thicken most liquids to a glossy coating sauce.  It also has the advantage of being gluten free.

Simply place 1-2 tsp per litre of liquid you would like thickening into a small bowl, add a couple of table spoons of liquid, mix well and then stir through the dish, allow to cook for a few minutes to thicken, and repeat as needed.  A little goes a long way, and it will get thicker as it cooks, so it is better to do it in stages than add too much.

The important thing to remember is always add the liquid to the cornflour rather than the other way round.  Dishes thickened with cornflour can be slightly gelatinous, especially if you want to make a really thick sauce, which makes it perfect for Asian and Chinese style sauces.

This recipe is quite straightforward. Mix some of the cornflour and spices give them a quick fry, then slowly add the stock, thicken, then simmer until it is nicely thick and gloopy! Delicious and cheaper than chips!

Mop up any leftovers with a slice of no yeast bread or a homemade tortilla chip.

If you love this try some of my other takeaway sauces or recipes using chips!

  • Masala Chips
  • Fully loaded chips 
  • Garlic fries
  • Salt & Pepper Chips

If after all that spice you need cooling off a lemon posset is perfect. 

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Wickedly good homemade Chinese curry sauce on proper fat chips
Print Recipe
4.95 from 40 votes

Homemade Chinese Curry Sauce - Chip Shop Style {Gluten Free and Vegan}

This homemade takeaway Chinese curry sauce - chip shop style on fat chips is so so good. Thick, gloopy with no added nasties. Gluten Free and Vegan.
Servings: 2 People (150ml)
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time10 mins
Total Time15 mins

Ingredients

  • 4 tsp cornflour (cornstarch)
  • 1 tsp curry powder (or more to taste)
  • 1/2 tsp Chinese Five Spice Mix
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1 tbs non dairy spread (or butter)
  • 2 tsp soy sauce (or tamari to be gluten free)
  • 2 tsp chili sauce (I like a hot sriracha)
  • 240 ml vegetable stock
  • 1 tsp lemon juice (optional)

Instructions

  • Mix half the cornflour and all of the dry spices together in a small bowl
  • Melt the spread or butter in a small saucepan, add the cornflour mixture and fry for a minute, stirring all the time until fragrant.
  • Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time.    Make sure it is mixed well before you add more.
  • Place the reminder of the cornflour in a small bowl and add a few spoons of the stock to it.   Mix well.    Add to the pan of sauce, stirring well.
  • Add the remainder of the stock, the lemon juice, soy sauce, and stir.   Cook for a few minutes, stirring all the time, making sure to carefully scrape the sides and bottom of the pan.  
    With a gentle simmer the sauce will rapidly thicken.   If it thickens to much add a little water.
  • Serve immediately with chips as a dip, or use for a curry sauce.

Notes

  • Season to your taste with extra curry or chilli.
  • The Chinese Five Spice blend is what gives the sauce that authentic takeaway Chinese Curry Sauce note - it is subtle, but very necessary.
  • It is really important to keep stirring and scraping the sides and bottom of the pan when making this, or you can end up with gelatinous lumps in your sauce.  If this happens simply pass it though a fine mesh sieve.  
  • Soy sauce is generally NOT gluten free.  You need to use a certified gluten free brand or a tamari for a gluten free sauce.
  • Leftovers can be froze, pour into a plastic pot, seal and freeze, once defrosted reheat in a pan or microwave.
Nutritional Information
  • This recipe is 3 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Homemade Chinese Curry Sauce - Chip Shop Style {Gluten Free and Vegan}
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 949mg41%
Potassium 18mg1%
Carbohydrates 8g3%
Sugar 1g1%
Protein 1g2%
Vitamin A 540IU11%
Vitamin C 1.7mg2%
Calcium 6mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Snack
Cuisine: British
Keyword: chinese, Chinese curry sauce, curry, dressing, sauce
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

If you like this recipe, why not try my Chinese Chicken Curry Fakeaway recipe?  Or for another recipe using chips, make my Fully Loaded Dirty Chips!

This homemade takeaway Chinese curry sauce - served British chip shop style on fat chips is so so good. Thick, gloopy with no added nasties.

Related Posts

  • A bowl of easy Chinese chicken curry
    Easy Chinese Chicken Curry
  • This gluten free cauliflower cheese with butternut squash sauce both looks and tastes delicious!
    Gluten Free Cauliflower Cheese with Butternut Squash Sauce
  • A close up of two spicy bean burgers on a rectangular plate, topped with mango salsa and served with a green leaf and beansprout salad.
    Thai Green Curry Spicy Bean Burgers {Vegan and Gluten Free}
  • Bloody Mary Tomato Sauce is easy and versatile: serve as dip or dressing
    Bloody Mary Tomato Sauce

Filed Under: Asian, British, Chinese, Dips, Dressings & Sauces, Quick & Easy, Recipes, Vegan Recipes, £ Ingredients: Curry

Previous Post: « Easy Ginger Cake Recipe {Egg Free, Dairy Free, Vegan}
Next Post: Fuss Free Flavours Giveaways »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Isabel

    5 stars
    I really love it when I find people who have made vegan recipe versions of popular foods, including in this case! It’s so helpful and means I can make pretty much everything now with the help of the internet. Thank you!

    Reply
    • Helen

      I am always happy to share a vegan recipe, being vegan shouldn’t mean missing out if possible.

      Reply
  2. Merkitty

    5 stars
    I’ve never tried curry sauce before but this makes me want to give it a try now I know I can make it at home.

    Reply
    • Helen

      It is one of those foods that isn’t apprecaited until you try it.

      Reply
  3. Sarah Bailey

    5 stars
    Hands up I love curry sauce perhaps a little too much and have never tried making my own but it is definitely something I would be interested in doing so I am going to have to give this a try!

    Reply
    • Helen

      It is good to make your own, then you know what’s gone in to it and make as little or as much as you like.

      Reply
  4. Patrick

    5 stars
    I do believe I would try this before that avocado cocktail!! I’m pretty much a basic kind of person,I just like ketchup with my french fries. But curry does sound interesting….

    Reply
    • Helen

      it is an acquired taste, but so so good!

      Reply
  5. five little doves

    5 stars
    Chinese curry sauce is my FAVOURITE! I always get half fried rice, half chips and then smother the lot in curry sauce, it’s my post drinking must have, or a hangover cure the next day!

    Reply
    • Helen

      Half fried rice and half chips is the BEST idea ever!

      Reply
  6. Madeeha

    5 stars
    OMG. Thank you for giving this recipe. I love curry sauce and chips together. This is super easy recipe to make at home.

    Reply
    • Helen

      it is the best! Lovey my Chinese chip shop curry sauce.

      Reply
  7. Elizabeth

    5 stars
    Curry sauce on chips is definitely a British peculiarity that took me some time to get used to. Proper comfort food though – I’ll have to try this when I get home!

    Reply
    • Helen

      I far prefer this (nominally) Chinese version!

      Reply
  8. Katrina

    5 stars
    I love curry sauce from the chip shop and have never found anything that lives up to it so excited to try this next week and hopefully it will taste as good as it looks

    Reply
    • Helen

      this one is amazing! Make a big batch and enjoy!

      Reply
  9. Chris

    5 stars
    I’ve been away from home (UK) for over 2 years and this recipe has just made me SO excited to head back in a couple of weeks. Can’t beat chips ‘n gravy! Thanks for sharing :)

    Reply
    • Helen

      It is funny how we miss some of the funniest things when away from home.

      Reply
  10. Jess

    5 stars
    Oft you can’t beat chip shop curry sauce! You’re right, it’s a bit of a butchered version of the original but there’s something so comforting about it.

    Reply
    • Helen

      It really is too good, and such a perfect comfort food.

      Reply
  11. Amy | The Cook Report

    5 stars
    I adore chip shop curry sauce! Can’t wait to try making my own

    Reply
    • Helen

      With this recipe you can make a good batch of it.

      Reply
  12. Emma @ Supper in the Suburbs

    5 stars
    AMAZING recipe Helen! This is fakeaway at its BEST

    Reply
    • Helen

      I love having a recipe like this to fall back on, just when I really fancy it.

      Reply
  13. lisa prince

    5 stars
    i love Chinese , i mean i literally could eat it constantly so curry and chips is one of my fave dishes x

    Reply
    • Helen

      Chinese curry and chips is one of those loveable foods, can’t beat it.

      Reply
  14. Patty

    5 stars
    Totally in love with your curry sauce, I would use it on almost anything, delicious!

    Reply
    • Helen

      It is one of the wonders of curry sauce, eat with almost anything.

      Reply
  15. Liz @ I Heart Vegetables

    5 stars
    We’ve been trying to eat less takeout so being able to make quick and easy things like this at home has been a game changer! This sauce sounds delicious!

    Reply
    • Helen

      so easy to make at home, so inauthentic, but so delicious.

      Reply
  16. Ciaran

    5 stars
    Hi,
    I am coeliac and really miss a curry from my local Chinese rest. So I have just tried the curry sauce, its terrific, I had it with a few chips.

    The recipe doesn’t say when to add the soy, so I put it in at the end – gosh it made such a difference.

    Thanks for this.

    Best wishes

    Ciaran

    Reply
    • Helen

      I am so glad you enjoyed it Ciaran, updated the recipe and also made it clear that for gluten free you need tamari not soy!

      Reply
      • Ciaran

        Hi, thank you for your reply. It was kind of you. I am very grateful. Yes, things like soy can be easily overlooked. We do get a gf soy which, now that I look at it, is called tamari. Thanks again. Ciaran

        Reply
        • Helen

          I usually buy a good quality tamari as I think it tastes far better than most soys. Thanks again for commenting.

          Reply
  17. Diane

    Hi there please can I ask if I can just add chilli flakes in place of chilli sauce ? And how much is needed
    Thank you

    Reply
    • Helen

      you could, but the sauce would not be as smooth – I’d add a pinch and then check for heat – remember it gets hotter the longer it cooks.

      Reply
  18. Hannah

    5 stars
    I have to admit being a fan of curry sauce on chips. Always good. Great recipe to have so I can make my own.

    Reply
    • Helen

      It is a great thing to be able to make your own at home.

      Reply
  19. Suzie S

    5 stars
    I’ve been going vegan since January. Always good to find a suitable recipe that makes some tasty food.

    Reply
    • Helen

      A vegan diet shouldn’t mean missing out on simple pleasures, glad you found this helpful.

      Reply
  20. Ruth Sutcliffe

    4 stars
    love love love curry sauce on chips. always a weekend comfort food.

    Reply
    • Helen

      Such a good food to enjoy.

      Reply
  21. Mike

    5 stars
    A great recipe for making your own curry sauce. Easy and fuss free.

    Reply
    • Helen

      So easy to make.

      Reply
  22. Sharon Allen

    5 stars
    Yummy! This sounds like something my boyfriend and I would love on a movie night.

    Reply
    • Helen

      Chips and curry sauce sound like a great food to enjoy on movie night.

      Reply
  23. Rachel

    5 stars
    I was craving chips with curry sauce and this was perfect! Easy to make, delicious and better than the shops! Highly recommend!

    Reply
  24. Peter Bradford

    5 stars
    You did not put Turmeric into it. Is it ok to add it

    Reply
    • Helen

      Hi Peter, I’ve just remade the recipe today and didn’t use turmeric, but I don’t see why you can’t add it. I’d think 1/2 a tsp would be perfect.

      Reply
  25. Lynne

    5 stars
    Stumbled upon this recipe after needing a post hangover carb fest and realising there are no chip shops open in our area on Sundays! I’m not vegan but this was the quickest and most fuss free recipe – others involved cooking down onions and garlic etc.
    Great recipe – tastes fab. I made some inadvertent tweaks – only 2 tbs flour as that was all we had (it was plenty thick enough) plus quarter tsp onion granules purely because I didn’t check the label and thought they were garlic granules :)
    With oven chips, it’s ‘almost’ a healthy meal…
    We are planning on doing ‘vegan-uary’ again so will pop back for inspiration soon. Thankyou!

    Reply
    • Helen

      I am so glad you enjoyed it – I might serve it with roasted cauliflower for a low carb version,

      Reply
  26. Dan

    5 stars
    Made this tonight. Eyeballed the spices and added a little water at the end. I used it as a wing sauce. It was excellent. I cant speak to the authenticity as it relates to a “Chip Shop.”

    Reply
    • Helen

      Hi Dan, I bet it was delicious with wings!

      Reply
  27. Mal

    5 stars
    I have now made this recipe three times and it is fantastic. Just like the real thing. I’ve tweaked my version a little (more curry powder, less corn flour) and it definitely a big hit.
    Thank you.

    Reply
    • Helen

      I am so glad you are enjoying it Mal! It is a favourite here – so trashy, but also not too sinful!

      Reply
  28. Gary

    Light or dark soya sauce

    Reply
    • Helen

      Hi Gary, it really doesn’t matter – use what you have – although the final dish might come out looking a slightly different colour.

      Reply
  29. Gary

    Why is my curry sauce a dark colour

    Reply
    • Helen

      Different curry powders and soy sauces can vary wildly in colour which will make a difference to the final sauce.

      Reply
  30. Tim Parker

    5 stars
    Outstanding taste. Blind taste test between this and takeaway with a group of friends . Couldn’t tell them apart. Now have a pint in the freezer in small amounts. Thank you. Incidentally neither Tesco or Asdas versions come close.

    Reply
    • Helen

      Hi Tim, that is wonderful feedback – thank you so much!

      Reply
  31. Rav

    5 stars
    You are a life saver! I have been searching for a good recipe for curry sauce that can be used for chips and/or rice… This sauce is amazing. My husband loves you more than me as I think this is better than the sauce I was getting from our local Chinese so have stopped ordering take away!!
    LOVE the fact that it’s so easy to do and tastes great with veg fried rice.

    I’d like to make it in a big batch and freeze it to have on hand – is that possible or does that mess with the flavour/texture?

    Reply
    • Helen

      Hi Rav, I am so pleased you like it, it freezes just fine, reheat and give it a good stir.

      Reply
  32. Andrew

    5 stars
    Absolutely spot on. So glad I found this. Thank you! I would say, do follow this recipe exactly. It’s also very quick to whip up.

    Don’t neglect it or it will get lumps or a thick skin.

    Reply
  33. John Duffy

    Tried your curry sauce recipe. Added a bit more chilli to suit and hey presto!!!! fantastic and flavourful. On the second occasion I added some lightly fried onion cut in generously sized pieces to maintain that certain crunchiness. My friends like onion in the sauce and were extremely complimentary. Many thanks.

    Reply
    • Helen

      Hi John, I am so pleased you liked it, thank you for commenting and letting me know!

      Reply
  34. Alan

    Hi, I’ve made this a few times and it always tastes really nice, such a great recipe!

    However, one thing I have noticed is that when I add the spices to the spread in the pan (Step2), the spices tend to absorb all of the melted spread very quickly and then clump together. I have to then push the final product through a strainer to not have any spice lumps in my sauce. This has consistently happened each time I have made this and I’m wondering if there is something I am doing wrong?

    Reply
    • Helen

      Hi Alan, I’ve not had that happen ever – I’e not made it for a while, so will retest it and let you know, or update the post

      Reply
  35. Jen

    5 stars
    This is so simple, and even better than a takeaway curry. I absolutely loved it! Thanks for the recipe

    Reply
    • Helen

      I am so pleased you liked it. thank you for letting me know.

      Reply
  36. Leanne

    5 stars
    Its so easy to make! Taste classic too

    Reply
    • Helen

      thank you Leanne. I love it – so easy but also indulgent

      Reply
  37. Seefood lover

    5 stars
    Thank you for the recipe. Didn’t have the additional spices, so substituted with some garam masala and a pinch of mixed spice and worked well and sauce tastes lovely.
    Hoping to use it as a curry sauce in a vegetable curry made from left over stir fry.

    Reply
    • Helen

      That sounds delicious! Garam masala is such a useful store cupboard staple.

      Reply
  38. M

    What brand chili sauce are you using? Thanks.

    Reply
    • Helen

      I use a good quality sriracha.

      Reply
  39. Tracy

    5 stars
    This was so good! My kids wanted fried chicken and rice as a treat, but I thought it would be too dry. Thought about a quick chip shop style curry sauce, one Google search later and here we are. Tasted just like the real thing. I love your takeaway style sauces – your kebab garlic and chilli sauces are firm faves in our house. Thank you!

    Reply
    • Helen

      thank you Tracy! I love this curry sauce – so wrong, but so so right.

      Reply
  40. Jim

    5 stars
    Quick, easy and a perfect match to my favourite takeaway sauce. I added a teaspoon of brown sugar as it had a very slight bitterness, but probably the curry powder I used.

    Reply
    • Helen

      Some curry powders can be quite bitter, I use quite an intense and sweet soy sauce that naturally sweetens it. Glad you enjoyed it.

      Reply
  41. Ann Le

    5 stars
    I’ve been travelling to London every Christmas and one of the things I always look forward to, is having some naughty chips and curry at the local takeaways. Sadly, due to travel restrictions in Australia, I won’t be able to travel this year, but was really craving some chips and curry. Made this. And OMG!
    I deviated from the recipe measurements just a smidgen- added a bit more five spice and tamari.

    Reply
    • Helen

      So pleased you like it! I love my cheeky chips and curry sauce.

      Reply
  42. Steve

    4 stars
    Very nice but I added some oil instead of the butter as it maybe too rich and omitted the chilli sauce as the curry powder I used is quite hot.

    Reply
  43. Chez

    I have just made this. I was really looking forward to dunking my chips in it. But first I tried a little, sorry to say, but I found it way too salty. Tried to counteract it with more lemon juice. And before I knew it, I had nearly emptied the bottle of lemon juice.

    Reply
    • Helen

      I’m sorry about that – we’ve made this numerous times and never found that. Its possible your stock was too salty, or even one of the spices blends had added salt. Otherwise you can get low salt soy sauces.

      Reply
  44. joe mcnally

    5 stars
    Really authentic Chinese Curry Sauce. Just be sure to adhere to the stirring instructions and you cant go wrong.

    Reply
  45. Kristy

    5 stars
    LOVE love love this! Have always loved chip shop “fake” curry sauce when I lived in the UK. So glad I found your recipe to replicate the experience. Thank you!

    Reply
  46. Ceri

    5 stars
    Tastes exactly like a chip shop curry sauce just 10x nicer!! Really easy And tasty, I will definitely be making again!

    Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Email Button, a white envelopw with orange box coming out of it Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Easy Chocolate Orange Fudge

Easy Chocolate Orange Fudge

A Guide to ’Nduja & Best ‘Nduja Recipes

A Guide to ’Nduja & Best ‘Nduja Recipes

Leftover Roast Chicken Fajitas

Leftover Roast Chicken Fajitas

Christmas Fudge Recipe

Christmas Fudge Recipe

Leftover Chicken Tacos

Leftover Chicken Tacos

Homemade Traditional  Salad Cream Recipe

Homemade Traditional Salad Cream Recipe

The Guild of Food Writers Logo

Member

Privacy Policy

Copyright © 2021 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again